| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | macaroni |
| 1/3 Tasse | olive oil |
| 1/3 Tasse | white wine vinegar |
| 1/4 Tasse | parsley fresh, chopped |
| 1/4 Tasse | water |
| 1 1/2 Teelöffel | basilicum dried |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/2 Teelöffel | sugar granulated |
| 14 x ca. 30 g | Canned red kidney beans drained and rinsed |
| 2 | carrots thinly sliced |
| 2 klein | zucchini thinly sliced |
| 1 Tasse | Celery sliced |
| 1 Tasse | Sweet red pepper; diced |
| 1/2 Tasse | Parmesan; freshly grated or jarlsberg; shredded |
|
This may be used with chicken for a colourful salad, then pack it in individual containers for the next day's lunch and serve with halved cherry tomatoes and Italian bread.
In saucepan of boiling salted water, cook macaroni for 8-10 minutes or until tender but firm; drain well.
it when drained.
In large bowl, whisk together oil, vinegar, parsley, water, basil, salt, pepper and sugar; stir in warm macaroni to coat well. Add beans, carrots, zucchini, celery, red pepper and cheese; toss to combine.
Per serving: 262 Calories (kcal); 13g Total Fat; (42% calories from fat); 7g Protein; 32g Carbohydrate; 0mg Cholesterol; 435mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
|
